Roasted eggplant with soy sauce

Roasted eggplant with soy sauce

Introduction:

"My eggplant is a mixture of fried sauce noodles, eggplant clip and eggplant on iron plate. It's basically different, but the taste is still very good," he said! And the biggest advantage is - less oil! But eggplant is still delicious, but water, eggplant will not be soft rotten out of shape

Production steps:

Step 1: wash the round eggplant, cut off the pedicel, cut it in half from the middle, make a cross knife on the middle section, cut the red pepper, ginger and garlic.

Step 2: mince the pork (fat, thin and thin).

Step 3: pour a small amount of oil into the pot, heat it to 80% heat, stir in ginger and garlic, and then stir in minced meat.

Step 4: stir fry diced red pepper, add salt and stir well, then pour in cooking wine and cook over low heat

Step 5: add soy sauce, bean paste and sweet flour paste, add a small amount of water, low heat for 5-8 minutes, until the water in the pot is almost dry, when the gravy becomes thick, turn off the heat.

Step 6: cut the eggplant face up, put the sauce evenly on the eggplant, preheat the oven, 180 degrees, heat up and down, 20-25 minutes.

Materials required:

Round eggplant: two

Pork: 150g

Red pepper: one

Ginger: 15g

Garlic: 15g

Salad oil: 30g

Cooking wine: a spoonful

Veteran: a small spoon

Pixian Douban: a large spoon

Sweet flour sauce: 1 tablespoon

Salt: right amount

Chicken essence: appropriate amount

Note: you can sprinkle scallion on the surface of baked eggplant, and the fragrant baked eggplant is ready.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: slightly spicy